Peru has a special place in my heart.
A little over 2 years ago, after hiking the Inca trail to Machu Picchu for 4 days with my amazing man, he got down on one knee and proposed. We have a giant print hanging in our dining room of this beautiful place and our experience there made memories of a lifetime.
A brandy called Pisco is made there, fermented from certain grapes that make a deliciously tart libation. I had more then one while in Peru, and have been wanting to recreate it for a while now.
You'll need:
1 egg white (yum- it's a fizz. Make sure it's fresh and I choose organic)
2 & 1/4 oz fresh lime juice
2 & 1/4 oz Pisco
2 tablespoons of superfine sugar
Angostura bitters to top
Fill a shaker with 5-6 ice cubes, and layer ingredients in order listed. Shake for a solid 30 seconds and strain into a chilled fizz cocktail glass. Top with 2-3 drops of bitters.
adapted from: the art of the bar
then give it an easy stir. You don't want to de-fizz your fizz!
It's got a citrus-bite and goes down way too smooth, so be careful!
One of these at high altitude def put. me. out.
Pisco is so mild and I'm excited to try new things with it.
until then, enjoy this classic!
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